Tsykhanovska, I. “Formation of Functional and Technological Properties of Flour Dough and Quality of Finished Products in the Technology of Custard Gingerbread With the Use of «magnetofood» Food Additive”. Technology Audit and Production Reserves, vol. 3, no. 3(47), June 2019, pp. 26-32, doi:10.15587/2312-8372.2019.174588.